Prep:  5 minutes
Marinate:  30 minutes
Cook:  45 minutes
Serves:  4
Average: 4 (1 vote)
"A simple dish of fresh fish with spices and a knob of butter served on top of nutty burghul. This is traditionally called 'Adana' snapper and is made in a clay pot." Ata Gokyildirim
Credit: Monday Morning Cooking Club

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Clay Pot Snapper with Burghul Pilaf
  1. You will need a clay pot or a wide flat ovenproof dish. Toss the fish with the spice mix, three-quarters of the parsley leaves and the butter and place in the clay pot or dish. Leave to marinate at room temperature for 30 minutes
  2. Preheat the oven to 210°C (410°F/Gas 6-7)
  3. Season the fish generously with salt, top with the lemon slices and drizzle with the olive oil. Cover with foil or a lid and roast for 20 minutes. Remove the cover and return to the oven for 5 minutes, or until the fish is just cooked through
  1. Meanwhile, to make the burghul pilaf, melt the butter in a frying pan over medium heat
  2. Add the noodles and toss, then add the burghul and cook in the butter for a minute
  3. Add 1 cup of the water and stir. Cover with a lid, turn the heat down and cook for 5 minutes until the burghul softens and the water is absorbed
  4. Add the remaining water, stir, cover with the lid and cook for a few minutes until the water is absorbed. If the burghul is not cooked once all the water has been absorbed, add a little more water and steam until just cooked
  5. Add the parsley and season with salt. Garnish the fish with the remaining parsley and serve with the burghul pilaf and the chilli on the side
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